JP3029912U - A simple cooked food that does not impair the flavor of cephalopods - Google Patents
A simple cooked food that does not impair the flavor of cephalopodsInfo
- Publication number
- JP3029912U JP3029912U JP1996004168U JP416896U JP3029912U JP 3029912 U JP3029912 U JP 3029912U JP 1996004168 U JP1996004168 U JP 1996004168U JP 416896 U JP416896 U JP 416896U JP 3029912 U JP3029912 U JP 3029912U
- Authority
- JP
- Japan
- Prior art keywords
- cephalopods
- flavor
- seasoning
- impair
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
(57)【要約】
【目的】 専門家による調理でしか賞味できなかった頭
足類を一般消費者でも簡単に最終加熱調理する事によ
り、風味を損なわず賞味できるようにした。
【構成】 生鮮又は、解凍した原料（１）を充分に水洗
し適量の加塩をした後約６０分程度機械的に良く撹拌す
る。撹拌後再度水洗し、整形及び秤量のうえ調味料又
は、調味液（３）と共に、気密容器（２）に入れ真空包
装する。真空包装後、急速凍結し製品を得る。
(57) [Summary] [Purpose] It was made possible for general consumers to easily cook the cephalopods that could only be enjoyed by experts by final cooking, without sacrificing the flavor. [Structure] Fresh or thawed raw material (1) is thoroughly washed with water, added with an appropriate amount of salt, and mechanically stirred for about 60 minutes. After stirring, the product is washed again with water, shaped and weighed, and put in the airtight container (2) together with the seasoning or the seasoning liquid (3) and vacuum packed. After vacuum packaging, quick freeze to obtain the product.
Description
【０００１】[0001]
従来、頭足類は強靭な筋肉繊維を有する為、調理を専門家が行わなければならな かった。従い専門家が行った最終調理後の品質管理は、極めて困難で有り、調理 後の鮮度保持の為、どうしても風味を犠牲にせざるを得ないとゆう問題点を有し ていた。 Traditionally, cephalopods have had to be cooked by specialists because they have strong muscle fibers. Therefore, quality control after final cooking performed by experts is extremely difficult, and there is a problem that flavor must be sacrificed in order to maintain freshness after cooking.
【０００２】[0002]
上記問題点を克服する為、専門家による調理工程を分割し、事前調理した頭足類 及び調味液又は、調味料を気密容器に入れ、凍結することによって、品質管理を 容易にした。加えて、賞味する直前に消費者による最終加熱調理を施すことによ り、風味及び鮮度保持を同時に解決することができる。 In order to overcome the above problems, the cooking process by experts was divided, and pre-cooked cephalopods and seasoning liquid or seasoning were put in an airtight container and frozen to facilitate quality control. In addition, by performing the final cooking by the consumer immediately before the taste, it is possible to simultaneously solve the flavor and freshness retention.
【０００３】[0003]
本考案の製品は、凍結包装状態のまま賞味する直前にマイクロウェーブ又は、湯 煎にて最終加熱調理を行っても、容器内の圧力が、自動的に逃れ爆発を起こさず 本来頭足類の持つ風味を、消費者による簡単な調理でも賞味することができる。 尚、原料（頭足類）を完全加熱又は、半加熱したものを利用しても、又は、ブツ 切り若しくは、串剌しの状態で利用しても、その効果は同様である。 The product of the present invention does not automatically explode due to the pressure inside the container even if it is subjected to final heating cooking in a microwave or hot water immediately before it is tasted in the frozen packaging state. The flavor that it has can be enjoyed even by simple cooking by the consumer. The effect is the same whether the raw material (cephalopods) is completely heated or semi-heated, or is used in a chopped or skewered state.
【図１】本考案による製品の斜視図である。FIG. 1 is a perspective view of a product according to the present invention.
【図２】本考案による製品の断面図である。頭足類
（１）及び調味料を含む調味料液（３）は、気密容器
（２）内で完全凍結かつ真空状態に調整している為、品
質管理が容易である。FIG. 2 is a sectional view of a product according to the present invention. Since the seasoning liquid (3) containing the cephalopod (1) and the seasoning is adjusted to be completely frozen and vacuum in the airtight container (2), quality control is easy.
【図３】本考案による製品の最終加熱調理例の断面図で
ある。気密容器（２）内の水蒸気圧（６）が一定以上に
なると、予め装備している自動減圧弁（４）が作動し、
水蒸気（６）を外部に逃す為爆発を起こさず加熱調理を
続行することができる。FIG. 3 is a sectional view of an example of final cooking of the product according to the present invention. When the water vapor pressure (6) in the airtight container (2) exceeds a certain level, the pre-installed automatic pressure reducing valve (4) is activated,
Since steam (6) is released to the outside, heating and cooking can be continued without causing an explosion.
１．整形された頭足類 ２．気密容器 ３．調味料を含む調味液の氷結晶 ４．減圧弁 ５．沸騰中の調味液 ６．水蒸気 ７．調理用容器 1. Shaped cephalopods 2. Airtight container 3. Ice crystals of seasoning liquid containing seasoning 4. Pressure reducing valve 5. Seasoning liquid during boiling 6. Water vapor 7. Cooking container
Claims (1)
の頭足類（１）に、調味液又は、調味料（３）を秤量し
耐熱性及び耐凍性の気密容器（２）に入れ、保存に適す
る凍結の後、必要に応じマイクロウェーブ又は湯煎にて
最終加熱調理を施し賞味する簡便性食品1. An unheated cephalopod (1) that has been washed, shaped, and seasoned with a seasoning liquid or seasoning (3) and placed in a heat-resistant and freeze-resistant airtight container (2). , Convenient food that is suitable for preservation and then subjected to final heating cooking with microwave or hot water if necessary
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1996004168U JP3029912U (en) | 1996-04-08 | 1996-04-08 | A simple cooked food that does not impair the flavor of cephalopods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1996004168U JP3029912U (en) | 1996-04-08 | 1996-04-08 | A simple cooked food that does not impair the flavor of cephalopods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3029912U true JP3029912U (en) | 1996-10-18 |
Family
ID=43164923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1996004168U Expired - Lifetime JP3029912U (en) | 1996-04-08 | 1996-04-08 | A simple cooked food that does not impair the flavor of cephalopods |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3029912U (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57206364A (en) * | 1981-06-15 | 1982-12-17 | Hiroaki Oomori | Product of minced or treated meat of fishes and shellfishes |
| JPS6447356A (en) * | 1987-08-18 | 1989-02-21 | Shoei Pack Kk | Production of keepable food |
| JPH0564573A (en) * | 1991-09-06 | 1993-03-19 | Q P Corp | Restoring food and its production |
-
1996
- 1996-04-08 JP JP1996004168U patent/JP3029912U/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57206364A (en) * | 1981-06-15 | 1982-12-17 | Hiroaki Oomori | Product of minced or treated meat of fishes and shellfishes |
| JPS6447356A (en) * | 1987-08-18 | 1989-02-21 | Shoei Pack Kk | Production of keepable food |
| JPH0564573A (en) * | 1991-09-06 | 1993-03-19 | Q P Corp | Restoring food and its production |
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